W. Migdał, R. Kulig, M. Walczycka, E. Węsierska, M. Zając, Joanna Tkaczewska, Piotr Kulawik, Ł. Migdał, A. Migdał, Katarzyna Krępa-Stefanik
{"title":"The quality of traditionally smoked tenderloins obtained from meat of native pig breeds","authors":"W. Migdał, R. Kulig, M. Walczycka, E. Węsierska, M. Zając, Joanna Tkaczewska, Piotr Kulawik, Ł. Migdał, A. Migdał, Katarzyna Krępa-Stefanik","doi":"10.2298/bah2001049m","DOIUrl":null,"url":null,"abstract":"The domestic (homeland, native) populations - breeds of pigs are grown in\n certain region and/or country as local, primitive breeds. In Poland\n following 3 pig breeds are considered as native: Pulawska, Zlotnicka White\n and Zlotnicka Spotted. The aim of this study was the assessment of the\n quality of meat and traditionally smoked tenderloins obtained from meat of\n native pigs breeds bred in a traditional way. Meat analysis showed that the\n highest fat content values were present in Zlotnicka Spotted (4.60 ? 0.33)\n and White (3.63 ? 0.41) while the lowest in Pulawska (2.78 ? 0.29). Smoked\n tenderloins shear force differed statistically. The hardness values were the\n highest for Zlotnicka White (65.66 ? 6.46) and the lowest for Zlotnicka\n Spotted (33.27 ? 4.12). Similar shear force values were recorded: the\n highest in Zlotnicka White (51.90 ? 7.11) and the lowest in Zlotnicka\n Spotted (30.43 ? 5.54). Regardless of the results obtained, meat products\n have good acceptance of sensory assessment test and low level of polycyclic\n aromatic hydrocarbons. We conclude that the meat of Pulawska, Zlotnicka\n White and Spotted breeds of pigs is a good quality raw material used for\n production of traditional and regional meat products gaining high sensory\n scores and good recognition among consumers. The traditionally smoked\n tenderloins produced from meats of above breeds, were characterized by very\n good quality parameters.","PeriodicalId":249404,"journal":{"name":"Biotehnologija u stocarstvu","volume":"19 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"2","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Biotehnologija u stocarstvu","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.2298/bah2001049m","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 2
Abstract
The domestic (homeland, native) populations - breeds of pigs are grown in
certain region and/or country as local, primitive breeds. In Poland
following 3 pig breeds are considered as native: Pulawska, Zlotnicka White
and Zlotnicka Spotted. The aim of this study was the assessment of the
quality of meat and traditionally smoked tenderloins obtained from meat of
native pigs breeds bred in a traditional way. Meat analysis showed that the
highest fat content values were present in Zlotnicka Spotted (4.60 ? 0.33)
and White (3.63 ? 0.41) while the lowest in Pulawska (2.78 ? 0.29). Smoked
tenderloins shear force differed statistically. The hardness values were the
highest for Zlotnicka White (65.66 ? 6.46) and the lowest for Zlotnicka
Spotted (33.27 ? 4.12). Similar shear force values were recorded: the
highest in Zlotnicka White (51.90 ? 7.11) and the lowest in Zlotnicka
Spotted (30.43 ? 5.54). Regardless of the results obtained, meat products
have good acceptance of sensory assessment test and low level of polycyclic
aromatic hydrocarbons. We conclude that the meat of Pulawska, Zlotnicka
White and Spotted breeds of pigs is a good quality raw material used for
production of traditional and regional meat products gaining high sensory
scores and good recognition among consumers. The traditionally smoked
tenderloins produced from meats of above breeds, were characterized by very
good quality parameters.